Coconut Pound Cake
Section 1: What you’ll need
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Baking spray
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Tube or bundt pan
Dry ingredients
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4 cups flour
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4 teaspoons baking power
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1 teaspoon salt
Wet ingredients
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3 cups sugar
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1½ cup (3 sticks) butter, room temperature
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6 large eggs, room temperature
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2 teaspoons vanilla extract
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2 tablespoons coconut extract
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1 cup milk (or nut milk)
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1 cup coconut milk (or nut milk)
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1 cup shredded coconut flakes
Section 2: Step by step instructions
Although there are a lot of ingredients this is really an easy cake to make, especially if you have a stand mixer.
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Preheat to 325°F and prep the pan. (I use baking spray to prevent sticking)
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Cream the sugar, butter and eggs together.
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Mix in the vanilla and coconut flavorings.
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Slowly add the dry ingredients to the wet mixture.
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Add the milk (cow), coconut milk and coconut flakes until well mixed.
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Bake at 325°F for 1 hr and 15 minutes. To check doneness insert a toothpick and it should come out clean. When done the cake will be golden brown. Store for up to one week in an air tight container. Pound cake freezes well if you’d like to keep it longer.
Leave comments below and share your experience in preparing the recipe.
